Pasta and Stir-Fried Veggies

Slice and dice ALL your favorite veggies according to the ethnic cuisine you've chosen for dinner. Stir fry in the appropriately flavored oil. Season.
Meanwhile, in a large pot, cook 8 oz. angel hair pasta according to package directions. Drain. Stir in a generous splash of oil to keep it from sticking until the veggies are ready to add.
Add veggies, toss and serve with plenty of parmesan, asiago, or mozzarella.
add a salad, fresh fruit or warm bread. Enjoy.

Italian ideas

Asian options

Olive oil

Sesame or peanut oil

2 cloves garlic - minced

2 cloves garlic - minced

onion - diced

sliced mushrooms

red or gr. pepper - chopped

grated or matchstick carrots

sliced mushrooms

red pepper - chopped

grated or matchstick carrots

snow peas

broccoli, small pieces

broccoli - small pieces

artichoke hearts

water chestnuts

zucchini - sliced

tomato - chopped

fresh spinach

green onion - sliced

tomato - chopped, seeded

fresh cilantro or
ground or fresh grated ginger

fresh parsley

¼ cup soy sauce

1 tsp. dried basil, Tblsp. of fresh

¼ tsp. hot sauce

1 tsp. oregano

1 Tblsp. lemon juice

salt and pepper

2 Tblsp. dark sesame oil

parmesan cheese - grated

2 Tblsp. brown sugar

toasted sesame seeds

salt and pepper

Ethnic spice mixes or pesto work really well in these dishes.

These are only suggestions! Have fun with spices and veggies you like. Leftover pork, chicken, or shrimp (just thaw precooked shrimp and toss in) are favorites at our house too. Fresh is best, really, but you can use frozen ethnic vegetable blends. I just add those to my boiling pasta and then mix my sauce ingredients together, toss sauce over veggies and pasta after draining. Healthy, fast, you'll love it.